1.5 kg of orange and purple carrots
2 red onions
20 g of half-salted butter
70 cl of water
50 g of mimolette
3 sprigs of chives
10 cl of organic apple juice
Salt and freshly ground pepper to taste
Wash and peel the carrots. Cut them into 1-centimeter slices.
Peel the onions and slice thinly.
In a Dutch oven, melt the butter and sauté the carrots and onions for approximately 5 minutes.
Pour the water over the vegetables, season and allow to simmer for 45 minutes.
Remove the carrots and onions from the cooking liquid and add them to a blender. Add some of the cooking water, the apple juice, and the juice of one orange. Blend until smooth.
Pour the pureed soup back into the Dutch oven, adding some of the cooking liquid to adjust the consistency and allow to warm through. Adjust the seasoning as needed.
Serve the soup in bowls, finishing with chopped chives and grated mimolette.